1 tbsp vegetable oil
500g beef mince
1 red onion, finely chopped
2 garlic cloves, finely crushed
1 celery stalk, finely chopped
½ a carrot, finely chopped
4 tbsp tomato purée
100ml beef stock
4 soft white batch rolls, split
60g mature Cheddar, grated
100g mixed leaves
- Heat the oil in a large pan over a medium heat. Add the beef mince, onion, garlic, celery and carrot and cook for 6-8 minutes or until the mince is completely cooked through and no pink parts remain, breaking up any lumps with a wooden spoon.
- Stir in the tomato purée and cook for two minutes, then pour in the stock. Bring to the boil and simmer for 5-6 minutes until thickened.
- Fill the rolls with the mince mixture. Top with some grated Cheddar and mixed leaves to serve.
Per serving: 375kcals, 18.3g fat (8.5g saturated), 8.7g carbs (3.9g sugars), 41.5g protein, 1.7g fibre, 0.325g sodium